Piña Colada Curd Brownies Recipe


Makes 12 brownies


  • Preheat oven to 180℃ (Gas Mark 4). Grease and line the base and sides of a 20cm square cake tin with baking parchment.

  • Melt the curd and butter in a bowl over a pan of simmering water. Cool slightly.

  • Whisk the eggs and sugar until thick and creamy, pour over the mixture and fold in.

  • Sift in the flour, cocoa and fold in the nuts (if desired).

  • Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.

  • Cool completely in the tin (can refrigerate overnight which aids cutting) and then cut into squares or triangles.

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